TLC Cooking "Mustard-Dill Salmon Steaks"

Mustard-Dill Salmon Steaks

Mustard-Dill Salmon Steak

YIELD Makes 4 servings
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INGREDIENTS

1	can (10-3/4 ounces) reduced-fat cream of celery soup
1/2	cup fat-free (skim) milk
1/4	cup finely chopped onion
2	teaspoons Dijon mustard
1	clove garlic, minced
3/4	teaspoon dried dill weed
1	cup seedless red grapes, halved, divided
4	(6- to 8-ounce) boneless salmon steaks or fillets, 3/4 inch thick*
2	tablespoons chopped fresh parsley

*Halibut, swordfish or tuna can be substituted for salmon.

PREPARATION:

Combine soup, milk, onion, mustard garlic and dill in small bowl; mix well. Spread half of soup mixture and half of grapes in 13X9-inch baking dish. Place fish over soup mixture. Pour remaining soup mixture over fish and sprinkle with remaining grapes.
Bake at 350°F 20 to 25 minutes or until fish begins to flake when tested with fork. Sprinkle with parsley.

This recipe appears in: Fish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	4
Starch	1

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